Skinny recipe #1 Homemade Fish & Chips

Hello!

 

 

This isn't the healthiest meal ever but we had some fish to use and I fancied trying a different recipe!

 

I made two slightly different versions. One for vegetable lover me and my notsokeenonvegetables other half, Struck.

 

Let's get started!

 

Serves 2

 

You will need:



1 regular potato or 1 sweet potato

Rapeseed oil

Salt & pepper to season

Low calorie olive oil spray

Smoked paprika

Cayenne pepper

2 x fish fillets

1 egg

5 tbsps flour

5tbsps breadcrumb (fine)

1 cup frozen peas

Mint sauce (optional and to taste)

Butter (optional and to taste)

Small pan

Baking tray x 3

Blender/masher (optional - for mushy peas)

 

Method:

• Preheat your oven to 200C/400F/gas mark 6 and if possible, preheat a top oven to 220C/425F/gas mark 7.

For normal chunky chips:

• Put a baking tray in the (220C) oven to warm up.
•  Cut 1 baking potato (per person) into large chunks (skin on/off is down to preference).
• Boil a pan of salted water and pop the chunky chips in for 3 minutes. After 3 minutes, drain and set aside.
• Toss the chunky chips in 1 tbsp of rapeseed oil then season with salt and pepper.
• Carefully tip the chunky chips onto the preheated oven tray and pop back in the oven. Set a timer to turn in 15 minutes.

For sweet potato wedges:

• Wash the potato and cut into wedges.
• Prepare a baking tray by spraying it with 1 cal olive oil spray all over.
• In a bowl, spray your wedges with a couple of squirts of the olive oil spray and season well with salt, pepper, smoked paprika and cayenne pepper (last two are optional).
• Place wedges on the sprayed baking tray and pop in the (200C) oven. Set a timer to turn in 15 minutes.

For the breaded fish:

• Using any fish fillet (we used trout), set up three plates. One with flour, one with beaten egg and one with breadcrumbs. I mixed both paprika and cayenne pepper into my flour AND my breadcrumbs to give it a little more flavour.
• Coat the fish in the flour on both sides, shaking off any excess. Then coat the floured fish in the beaten egg evenly. Once coated in egg, lay in the breadcrumbs until both sides have a nice, even coating.
• Set asides on a baking tray and continue with the rest. One fillet per person!
• Once done, wait until the 15 minutes is up and take out your wedges/chunky chips. Turn over and then place back in the oven on a lower shelf for a further 15-20 minutes. Pop the fish on the middle/top shelf for 15-20 minutes.

Note: you could change the spices to lemon and herb!

 

For the peas:

• Using frozen peas, cook as instructed.
• For those who do not like mushy peas, serve when ready with a little butter and seasoning.
• For those who do like mushy peas, drain and add back into the saucepan or bowl, add 1 tsp of butter and 1 tsp of mint sauce, then blend or mash!

Once the fish has cooked, plate up and serve with slices of lemon for a twist!

 

Calories are approximately 600 (depending on fish/potatoes and other ingredients), which isn't too bad for a large meal like this!

 

Let me know if you try this recipe out! x